Soup:

• 1 tablespoon extra virgin olive oil
• 1/2 cup diced onion (about 1/2 onion)
• 1/2 cup sliced leek, white and light green parts only (about 1/2 leek)
• 1/2 cup diced celery (about 1 celery rib)
• 1/4 cup diced red bell pepper (about 1/4 bell pepper)
• 3 cloves garlic, minced (about 1 tablespoon)
• 6 cups chicken stock (use good-quality vegetable stock for vegetarian option)
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 teaspoon kosher salt (add more salt if using unsalted stock)
• 2 cups large diced zucchini (or other summer squash such as crookneck or pattypan)
• 1 cup fresh green beans, trimmed and cut into 1-inch lengths
• 2 Roma tomatoes, diced
• 1/2 cup cooked small white beans
• 1/2 cup dry ditalini, or any small pasta (omit for gluten-free option)

Garnish:

• Fresh basil, for garnish
• Grated Parmesan cheese, for garnish, optional